Unpack the eggs and carefully open along the seam with a sharp knife. Get out a surprise Keep the chocolate egg halves in a cool place until further processing.
Now prepare the filling:
Roughly chop 180g of the couverture and melt in a water bath.
Soak the gelatine in cold water. Warm the liqueur / orange juice slightly and dissolve the squeezed gelatine in it. Mix the gelatine and the liquid couverture quickly with a wooden spoon. Let cool down for about 10 minutes. Meanwhile, briefly beat the egg with 1 tablespoon of water in a hot water bath until foamy (preferably in a beater pan / spherical metal bowl).
Now whip the cream until stiff and fold into the couverture mixture together with the egg foam. Cover and leave to stand in a cool place (refrigerator) for two hours.
Place the egg halves with the opening facing up on a wire rack. Pour the chocolate mousse into the egg halves using a piping bag with a perforated nozzle and carefully smooth down with a knife (back). Put the halves together, press them down lightly and put them in an egg carton for at least 3, preferably 4 hours.
During this time you can easily prepare the side dish: clean the strawberries, wash them and cut them into bite-sized pieces. Mix with the juice and sugar in a bowl and leave to marinate at room temperature. When the eggs are well chilled, melt the remaining couverture. To serve, place the eggs in egg cups and pour 1 teaspoon of liquid couverture over each egg. Decorate with the mint and serve with the marinated strawberries.
For vegetarians, simply replace the gelatine with 5g agartine, then heat the liqueur / orange juice with 1-2 tablespoons of additional water and simmer with the agartine for 2 minutes!
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